— starvingchef.com

{barley risotto}

I love barley but I usually use it only for stuffed cabbage or as a side dish with baked meats. However, today I realized it is the best substitution for arborio rice when I made my risotto. I recommend trying this recipe whole-heartedly.


1 cup barley

1 sm red onion, diced

3 celery, diced

2 tbs butter + 1 at the end

¼ cup white dry wine

2 cup vegetable stock

For serving:

1 bunch of parsley

3 tbs olive oil

5-6 sundried tomato in oil

2-3 cloves garlic

1 tbs peanut or walnut, diced

grated parmesan

salt, pepper


Heat up your iron skillet and melt butter. Once it’s melted add red onion and saute it until it becomes translucent. Add barley and stir it until it is glossy and coated with the butter, 2 to 3 minutes. Now it’s time for the diced celery and wine. Stir and let the liquid bubble away. Use a ladle and begin adding the vegetable stock, ½ cup or so at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. Once the barley is cooked add the remaining tablespoon butter and the grated parmesan.

Take another pan and heat up the olive oil. Add garlic, parsley, sundried tomatoes, peanut or walnut, salt and pepper for your taste. Let it saute for about 15 minutes and pour it onto the risotto. Grate more parmesan cheese on top of it. Enjoy!